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Spicy Brazilian Coconut Chicken – Quick & Creamy Weeknight Favorite

Spicy Brazilian Coconut Chicken in creamy coconut sauce
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Creamy, spicy, and full of bright tropical flavor, this Spicy Brazilian Coconut Chicken is inspired by Brazilian moqueca but swaps fish for tender chicken thighs simmered in coconut milk, peppers, and lime. Quick enough for a weeknight but special enough for company.

Ingredients

Scale

For the Chicken:

  • 2 lbs boneless, skinless chicken thighs
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon paprika (smoked if available)
  • 2 tablespoons olive oil or palm oil (for browning)

For the Sauce:

  • 2 cans (13.5 oz each) full-fat coconut milk
  • 1 red bell pepper, sliced
  • 1 yellow or orange bell pepper, sliced
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 red chili peppers or jalapeños, finely chopped (adjust to taste)
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1 lime, juiced
  • ¼ cup fresh cilantro, chopped (plus more for garnish)

To Serve:

  • 3 cups cooked white or jasmine rice
  • 1 lime, cut into wedges
  • Crusty bread (optional for soaking up sauce)

Instructions

1. Season chicken thighs with salt, pepper, and paprika. Heat oil in a large skillet over medium-high heat. Brown chicken 3–4 minutes per side until golden (don’t cook through). Remove and set aside.

2. In the same pan, add sliced onions and bell peppers. Sauté for 5 minutes until soft, scraping up browned bits (fond). Add garlic, ginger, and chopped chili peppers; cook 1 minute until fragrant.

3. Pour in coconut milk. Stir in cumin, cayenne, and bay leaves. Nestle browned chicken into the sauce. Bring to a gentle simmer, then reduce heat. Simmer 20–25 minutes until chicken is cooked through.

4. Remove from heat; let rest 10 minutes so flavors meld. Stir in lime juice and taste for salt. Garnish with cilantro.

5. Serve over rice with lime wedges and crusty bread if desired.

Notes

You can substitute chicken thighs with chicken breasts, though thighs provide more flavor. For a milder dish, omit the cayenne and reduce chili peppers. This dish can be made a day ahead; flavors deepen overnight. Serve leftovers with naan or over mashed plantains for variety.

Find it online: https://cookingwithramsay.com/spicy-brazilian-coconut-chicken/